Warm Rosemary and Roasted Walnut Crusted Chicken

This delightful dish combines the fragrant aroma of rosemary with the richness of roasted walnuts to create a memorable meal. The chicken is crusted with a mixture of breadcrumbs, walnuts, and fresh herbs, then baked to perfection. It’s a great choice for dinner parties or a cozy meal at home.

Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup walnuts
– 1 tablespoon fresh rosemary, chopped
– 1 cup breadcrumbs
– 1/2 cup grated Parmesan cheese
– 2 eggs
– Salt and pepper to taste
– 2 tablespoons olive oil
– 2 tablespoons Dijon mustard
– 1 tablespoon honey

Instructions:

1. Preheat the oven:
– Preheat your oven to 375°F (190°C).

2. Prepare the walnut mixture:
– Place the walnuts in a food processor and pulse until they are finely chopped.
– In a medium bowl, combine the chopped walnuts, breadcrumbs, chopped rosemary, and Parmesan cheese.

3. Prepare the chicken:
– Season the chicken breasts with salt and pepper on both sides.
– In another bowl, beat the eggs.
– In a separate bowl, combine the Dijon mustard and honey.

4. Coat the chicken:
– Brush each chicken breast with the mustard and honey mixture.
– Dip the chicken into the beaten eggs, then press into the walnut mixture to coat well on both sides.

5. Sear the chicken:
– Heat the olive oil in a large oven-safe skillet over medium-high heat.
– Add the chicken breasts and cook for about 2–3 minutes on each side, or until golden brown.

6. Bake the chicken:
– Transfer the skillet to the preheated oven.
– Bake for 20–25 minutes, or until the chicken is cooked through and the crust is golden brown.

7. Serve:
– Remove the chicken from the oven and let it rest for a few minutes before slicing.
– Serve warm, and enjoy your flavorful Rosemary and Roasted Walnut Crusted Chicken!

This dish pairs wonderfully with a side of roasted vegetables or a fresh green salad. Enjoy!